1. Preheat oven to 350 degrees F. In a bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well. Make three deep holes in the dry mixture. Into one hole, pour the oil, into the next hole, pour the vinegar, and into the final hole, pour the vanilla.
2. Pour the water into the bowl, over all. Mix the wet and dry ingredients together until there aren't any more lumps and pour into an ungreased 9x9 baking pan, 2 inches deep.
3. Bake for about 30 minutes, test with a fork.
By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up. Enjoy this delicious cake. You will be surprised at its moistness and richness! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!
For an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!

SO HOW'D IT GO?

I made this cake today for my boyfriends birthday. It turned out PERFECT. I made strawberry frosting for it but it didn't do it justice - although my boyfriend and son had more than one serving. Next time, I am going to make Chocolate Mocha frosting and serve it with vegan Butter Pecan icecream!

No eggs in the batter - no problem. My son licked the bowl clean. ;)b

Best chocolate cake on the planet! Oh - and next time I am going to add some chocolate chips!

I made a triple recipe of this for my daughter's 24th b'day party on Friday. It had to cook for a lot longer than suggested-almost an hour, but it was worth it. She'd requested chocolate cake, and wanted me to buy it, instead of making a "vegan crap cake". Everyone loved this vegan cake-she had seconds. Thanks so much for this great, easy recipe! ;)b

I LOVE this recipe! It's very similar to a cake my Grandma used to make back before boxed cake mixes.

Instead of making three separate holes in the dry mixture and filling each one with a different liquid, I just made a well in the center of the dry and poured in all the liquids.

This cake is SO MOIST!. It has the best texture and holds its shape wondefully!

Odd fact: I didn't like the cake's smell or the cake's taste the day I made it. I iced it and sealed it, inviting anyone who wanted the cake to eat it. I tried the cake again about 24 hours later, and it was AWESOME!!

Turned out pretty darn good! I actually added an extra tablespoon of cocoa powder, and about a quarter cup of yogurt cause i was reading the reviews on how some folks got drier cupcakes. But these turned out moist. Next time, I'll try substituting the applesauce for the canola oil. This one's a keeper.

This chocolate cake is so good and so moist! We've actually had this recipe in my family for many decades. Double the recipe if you want to make two 8 or 9 inch round cakes for a layer cake. I made this yesterday for my uncle's birthday and used the recipe for Vegan Chocolate Frosting (http://vegweb.com/index.php?topic=6441.0), which made the perfect amount to cover my layer cake. Everyone at the party was a meat-eater except me, and they all loved the cake!